In a small bowl, combine warm milk, honey, and active dry yeast. Mix well, cover, and let sit in a warm place for 7-8 minutes until foamy.

In a separate mixing bowl, combine all-purpose flour, whole wheat flour, and salt.

Add the yeast mixture to the dry ingredients and knead. Add warm water as needed until a soft dough forms.

Continue kneading for 7-8 minutes until the dough is smooth.

Lightly oil a large bowl, place the dough in it, and brush the surface with olive oil.

Cover the bowl with cling wrap and let it rest in a warm place for 1 to 1.5 hours, or until it doubles in size.

Preheat oven to 200°C (392°F).

Grease a baking sheet with olive oil.

Take the dough out and add carom seeds and chili flakes if you like (optional). Knead it for a few seconds till even. Do not knead it for too long.

Divide the dough into 16-17 equal pieces.

Roll each piece into a thin rope, about 12-13 inches long and the thickness of a pencil.

Coat each rope with sesame seeds.

Place the ropes on the prepared baking sheet, about 1/2 inch apart.

Bake for 12-13 minutes, or until crisp and golden brown.

Remove from oven and let cool before serving.

Serve with soup or dip.